Cheese and Mushroom Pine Trees for a Veggie Christmas |
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Prep Time: 40 Minutes Cook Time: 45 Minutes |
Ready In: 85 Minutes Servings: 6 |
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I've hung onto this recipe for years, knowing that I would need it one day. And this Christmas I will be using it. I thought I'd post it so as not to lose it. It's a puff pastry case in the shape of a pine tree, stuffed with a mixture of rice, boursin cheese and mushrooms. Decorate the tree with pastry scraps, cut out into the shape of baubles and stars. It looks festive enough to be a crowd pleaser, veggie or not. Ingredients:
25 g butter |
1 onion, sliced |
2 garlic cloves, crushed |
450 mushrooms, sliced |
1 lemon, juice and rind of |
75 g cooked rice |
75 g boursin cheese |
30 ml fresh parsley, chopped |
2 1/2 ml grated nutmeg |
salt & fresh ground pepper |
350 g bought puff pastry |
1 egg, beaten |
225 g fromage frais (8 percent fat) |
30 ml fresh mixed herbs, chopped |
Directions:
1. To make the filling, melt butter in a large pan and fry onions for five minutes, then add garlic and mushrooms. Cook for 10 mins until tender and all the juices have dried up.
2. Add the lemon juice and rind, rice, cheese, parsley, nutmeg and salt and pepper. Mix well, then chill.
3. Preheat the oven to 200C (400F, gas 6).
4. Cut pastry in half and roll each half to a 36 x 25.5 cm rectangle. (That's 14 x 10 inches) Fold these in half lengthways and cut the long edge of each into a Christmas tree shape.
5. Unfold and place tree on a baking sheet. Brush with egg, spoon filling into centre, and cover with second tree.
6. Seal the edges, prick tree and garnish with pastry scraps. Glaze with egg and bake for 30 mins until golden.
7. Gently heat fromage frais and herbs, season and serve hot with tree.
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